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Salted peanut butter ice-cream

Recipe from: 4 November 2015
recipe, peanut butter, ice cream, dessert

Ingredients 7
Servings 1.5l
Time 15 min + Chilling time


  • 500
  • 500
  • 250
    granulated white sugar
  • 125
    unsweetened peanut butter (I used smooth, but chunky will be amaze too)
  • 5
    vanilla paste
  • 5
    large egg yolks
  • 5
    freshly ground salt



Chill your ice-cream maker bowl in the freezer for at least 24 hours.

In a large heavy based pot, heat the cream, milk, sugar, peanut butter and vanilla until steaming, whisking all the while until sugar dissolves and the peanut butter is incorporated and not lumpy. Do not bring to the boil.

In a large bowl, whisk the eggs and slowly add the cream mixture until everything is combined. Pour back into the pot over low heat. Stir continuously until slightly viscous. This will take about 10 minutes. The mixture should lightly coat the back of a spoon. Be mindful not to bring the mixture to the boil or you will have scrambled peanut butter eggs. Add the salt and mix until evenly combined.

Pour this runny custard into a large shallow dish and chill completely in the fridge before adding to your ice-cream churner. Try making this custard the night before – it freezes so much quicker in the churner and you get a ultra smooth consistency.

When custard is completely cool, pour into the churner. It should take 30 – 40 minutes to become a voluminous soft serve consistency.
Pour into a container, seal and freeze to allow it to set to scooping consistency.


Add chopped nuts to the mixture while churning.

Recipe reprinted with permission of Bits of Carey. To see more recipes, please click here.

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Read more on: recipe  |  ice cream  |  dessert  |  peanut butter


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